Nadiya Hussain’s No-bake mint Oreo cheesecake Recipe

serves:

12

Skill:

easy

Nutrition per portion

RDA

Calories

482 kCal

24%

Fat

38g

54%

- Saturates

23g

115%

No-bake mint Oreo cheesecake is a stunning recipe that takes only 30 minutes of prep and looks absolutely stunning with the chocolate dripping over the cake. Mint and chocolate are a classic combination so you know everyone will love it. This cheesecake works great for a birthday party, barbecue or even a picnic – just make sure you’re careful transporting it! You can really get creative with the decorating of your cheesecake and use as many crumbled Oreos as you like – everyone loves them so the more you pile on, the better! Just make sure you leave the cake in the fridge long enough to set because you don’t want it falling apart as you try to dish it up – be patient!

Ingredients

300g Oreo biscuits (filling removed and set aside), plus a few extra, to decorate

110g unsalted butter, melted and cooled

300ml double cream

3tbsp icing sugar

360g full-fat cream cheese

1tbsp vanilla extract

½ tsp peppermint oil or extract

Green food colouring

100g dark or milk chocolate, finely chopped

2 tbsp golden syrup

25g unsalted butter, cut into cubes

Method

Grease and line the sides of a 20cm loose-based tin with greaseproof paper. Blitz the biscuits in a processor or bash with a rolling pin in a zip-lock bag. Add the melted butter and mix together.

Spoon the mixture into the lined tin, flatten and chill for 1 hour. Meanwhile, to make the filling, whip the cream until it starts to thicken. Fold in the icing sugar, cream cheese and vanilla and whizz together.

Remove ⅓ of the mixture and place in a separate bowl. Add the peppermint oil and food colouring, and mix through until smooth and spreadable.

Remove the base of the cheesecake from the fridge and add the green mint mixture. Level off into a thin layer.

Now, add the remainder of the vanilla mixture on top of the mint layer and carefully smooth the surface. Set aside in the fridge while you make the topping.

Melt the chocolate, syrup, butter and 60ml of water in a heatproof bowl set over a pan of gently simmering water. Mix until smooth, then leave to cool and thicken slightly. Pour onto the middle of the cheesecake and gently spread to the edges so it drips down the sides.

Decorate the top with the leftover filling from the Oreo biscuits, halves of Oreo biscuits and crumbs. Leave in the fridge overnight or for at least 3 hours before serving.